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Tex-Mex Salad with Creamy Oregano Dressing

Homemade Tex-Mex salad with creamy oregano dressing topped with Monterey Jack cheese and crispy tortilla strips on a plate
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 2 ears sweet corn, or 1 cup drained canned corn
  • 8 cups roughly chopped romaine lettuce
  • 1 large avocado, pitted and diced
  • 1 medium cucumber, peeled and diced
  • 3 radishes, sliced
  • ½ cup pickled onions, store-bought or homemade
  • 1½ cups shredded Monterey Jack cheese
  • 1 (3.5-oz) bag tortilla strips or crushed tortilla chips

Creamy Oregano Dressing

  • 3 tablespoons extra-virgin olive oil
  • ½ cup mayonnaise
  • ½ small jalapeño, seeded and roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ teaspoon sea salt
  • Freshly cracked black pepper, to taste

Method

  1. Bring a medium pot of water to a boil. Add the corn and cook until tender, about 8 minutes. Drain and rinse until the ears are just cool enough to handle. Slice the kernels off the cob and place in a large serving bowl.
  2. Meanwhile, make the dressing. In a blender, combine the olive oil, mayonnaise, jalapeño, garlic, oregano, garlic powder, onion powder, lemon juice, Parmesan, salt, and pepper and blend until smooth.
  3. Add the romaine, avocado, cucumber, pickled onions, radishes, Monterey Jack, tortilla strips, and dressing to the bowl with the corn. Toss until coated.
  4. Divide the salad among 6 bowls and serve immediately.

Notes

You can make this dressing ahead of time! Store it in an airtight container in the fridge for up to 3 days.